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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

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Room 4:

Adults

Children (0-18 yrs)

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We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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Four Seasons Hotel

Singapore

Local Time

Local Temperature

29 °C / 84 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  2. Singapore /
  3. Dining /
  4. Jiang-Nan Chun /
Tel.(65) 6734-1110
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Dining

Chinese New Year Festive Goodies

  • Prosperity Pastries
    Coconut Nian Gao
    Carrot Cake with Chinese Sausages
    Jiang-Nan Chun XO Sauce        
    Homemade Bean Sauce　
    Homemade Pineapple Tart
    Chinese Sausage　
    Japan Dried Scallop　
    Old Age Pu Er 12 years
    Roasted Cashew Nuts
    Eight Treasure Tea
    Japanese Dried Mushroom
    Superior Abalone F2
    Chocolate Pralines
    Bird’s Nest with Rock Sugar
    Hamper Box

  • Yu Sheng (14 Jan to 24 Feb 2013)

    Salmon Yu Sheng (Small or Large)

  • Peng Cai (14 Jan to 24 Feb 2013)

    For Six or 10 People

  • FU MAN REN JIAN

    Salmon Yu Sheng
    Combination Platter: (Roast Duck, Jellyfish and Seaweed Roll)
    Hot and Sour Soup with Seafood  
    Steamed “Soon Hock” with Soy Sauce
    Deep-fried Spare Ribs with "Chen Jiang" Sauce and Crabmeat "Pearl"
    Braised Beancurd with Dried Oyster, Black Moss and “Bai Ling” Mushroom
    Braised Ee-Fu Noodles with Straw Mushrooms and Yellow Chives
    Chilled Aloe Vera and Grass Jelly with Lemongrass

  • WAN XIANG GENG XIN

    Salmon and Surf Clams Yu Sheng
    Combination Platter: (Sea Whelk, Roast Duck, Jellyfish, Pig Trotter and Seaweed Roll)
    Double-boiled Baby Abalone with Chinese Cabbage, Chicken and Morel Mushrooms
    Steamed “Soon Hock” with Cordyceps Flower, Red Dates and Black Fungus
    Roast Crispy Chicken with Garlic Sauce
    Braised Broccoli with Black Mushrooms and Dried Scallop
    Fried Rice with Fish Roe and Seafood
    Chilled Cream of Mango and Sago with Pomelo

  • DA ZHAN HONG TU

    Salmon and Surf Clams Yu Sheng
    Braised Rana with Crabmeat Seafood Soup
    Deep-fried Prawns with Sweet Mayonnaise Sauce and Deep-fried Spare Ribs with Sesame Sauce
    Steamed “Soon Hock” with Soy Sauce
    Roast Chicken with Truffle
    Braised Sliced Abalone and Black Mushrooms with Seasonal Vegetables and Black Moss
    Stir-fried Glutinous Rice with Preserved Sausages
    Chilled Aloe Vera and Grass Jelly with Lemongrass

  • FU XIN GAO ZHAO

    Lobster, Salmon and Surf Clams Yu Sheng
    Braised Bird’s Nest with Crabmeat and Crab Roe
    Sautéed Scallops and Prawns in Bean Sauce
    Steamed Cod Fillet with Ginseng and Cordycep Flowers
    Steamed Chicken marinated with “Hua Diao” Wine served with Ginger Dip
    Braised Sliced Abalone, Sea Cucumber, Fish Maw, Conpoy and Chinese Mushrooms
    Eight Treasures Fried Rice wrapped in Lotus Leaf
    Hot Cream of Almond with Basil Seed and Gingko Nut